|Source||Adapted from Allrecipes.com.|
|Prep time||14 hours|
|Cooking time||15 minutes|
|Total time||14 hours, 15 minutes|
This recipe is perfect for a tasty lunch or dinner. Use dried chickpeas from the Bulk Department (about ½ cup dried chickpeas) in place of the canned chickpeas. Top with tzatziki.
If using dried chickpeas, place chickpeas in a bowl and cover well with water. Let soak overnight (at least 12 hours). When ready to use, drain the soaking water and place chickpeas into a saucepan. Cover with 3 cups water and bring to a boil. Lower the heat and simmer chickpeas about 1 ½ hours, or until soft. When ready, drain water and let chickpeas cool. If using canned chickpeas, skip these steps and continue with the recipe.
Wrap the chopped onion in cheese cloth and squeeze out as much moisture as possible. Set aside.
Place chickpeas, cilantro, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed.
Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into 4 large patties or 8 small patties and let stand for 15 minutes.
Preheat an oven to 400 degrees F.
Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet and cook until golden brown, about 3 minutes on each side.
Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.
Serve warm with tzatziki and pita bread.